Description
Versatile kale salad with a creamy oil-free tahini dressing. Massaged kale, leftover cooked quinoa, and plenty of fresh veggies from the fridge.
Ingredients
Go-To Kale Salad
- 4 cups kale, shredded
- 2 small bell peppers, chopped
- 1 cup steamed/roasted baby carrots, chopped
- 1/2 small red onion, diced
- 2–4 TBSP pine nuts
- 1 cup cilantro, de-stemmed and roughly chopped
- 1 cup toasted quinoa, leftover grains, or protein of choice
- 1/2 large avocado or 1 small avocado, diced
Oil-Free Lemon Tahini Dressing
- 1/4 cup runny tahini
- 1/4 cup filtered water
- 2 TBSP lemon juice
- 1/4 tsp garlic powder
- pinch of Himalayan sea salt
- pinch of black pepper
- 2 TBSP nutritional yeast, optional
Instructions
- Make the lemon tahini dressing in advance by combining all of the ingredients in a small bowl and whisking until it’s creamy. Add more water as needed to thin the dressing to your desired consistency. Refrigerate it until ready for use.
- Wash and chop all vegetables you plan to use for the salad.
- To make the salad, add all of the ingredients to a large bowl and toss them to combine. Pour on 1/4 cup lemon tahini dressing and massage everything with your hands to coat everything. Allow the salad to sit for a few minutes before serving to allow the kale to break down.
- Serve the salad with more lemon tahini dressing and sprinkle of nutritional yeast.
- Store leftovers separately in the fridge for up to one week and reassemble before serving.
Notes
Recipe inspired by Tone It Up
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad, Lunch
- Method: Hand-mix
- Cuisine: Vegan, Oil-Free, Gluten-Free